Better Hide 'Em Gems
- 1 c Butter
- 3/4 lb Confectioner's sugar
- 1 c Crunchy peanut butter
- 1 1/2 c Graham cracker crumbs
- 2 c Semi-sweet chocolate ; melted
Here's an easy, quick & delicious candy for all you busy cooks. They
freeze well and look somewhat impressive. And to make sure other family members
don't polish them off before you're ready, BETTER HIDE 'EM!
Cream together the butter and sugar. Add the peanut butter and graham
cracker crumbs and mix well.
Pat the mixture in a 13"x9" pan; spread the melted chocolate on
top, then chill and cut into squares.
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Almond Buttercrunch
Candy
- 1 c Almonds, slivered;blanched
- 1/2 c Butter
- 1/2 c Sugar
- 1 tb Corn syrup, light
Line bottom and sides of 8 or 9 inch cake pan with foil. Butter heavily.
Combine almonds, butter, sugar and corn syrup in 10 inch skillet. Bring to
a boil over medium heat, stirring constantly until mixture turns golden brown,
about 5 to 6 minutes. Quickly spread candy in prepared pan. Cool until firm.
Remove candy from pan by lifting edges of foil. Break into pieces, if
desired. makes; about 3/4 lb.
Baby Ruth Bars
- 1/2 c Sugar
- 1/2 c Brown sugar
- 1 c Light corn syrup
- 1 c Peanut butter
- 1 c Peanuts
- 6 c Cornflakes
- 1 c Chocolate chips
Combine the sugars and corn syrup in a pan, bring to a boil.
Remove from heat. Stir in peanut butter and peanuts, mixing well. Add corn
flakes and mix, then press into a well oiled 9" x 13" pan.
Pour chips over the top, then place in a 250 deg f oven. Bake for 10 minutes
or until chips melt.
Remove from oven and spread chips evenly over top. Cool and cut into 24
squares.
Bailey's Truffle Fudge
- 3 c Semisweet chocolate chips
- 1 c Butterscotch chips
- 1/4 c Butter
- 3 c Powdered sugar
- 1 c Bailey's Irish Creme
- 1/2 c Chopped nuts
Truffle Topping
- 1 c Semisweet chocolate chips
- 1/2 c Butterscotch chips
- 2 tb Butter; cut in pieces
- 4 tb Bailey's Irish Cream
Melt the chocolate and butterscotch chips with the butter until they are
soft enough to stir smooth. Do not overheat.
Add chocolate/butter mixture to powdered sugar and Baileys. Stir until
smooth. Add and mix well.
Place fudge in an 8-inch square pay sprayed with vegetable spray. Lay a
sheet of plastic wrap on top and gently press to smooth fudge.
Truffle Topping:
Melt chocolate and butterscotch chips until smooth. Remove from heat. With a
fork, beat in butter and Bailey's until smooth.
Spread topping over fudge with a knife. Refrigerate until firm, 1 to 2
hours. Can be frozen. Makes 64 pieces.
Beginners Popcorn
Balls
- 2 qt Popped popcorn
- 1 c Sugar
- 1/3 c Corn syrup
- 1/3 c Water
- 1/4 c Butter
- 1/4 ts Salt
- 1 ts Vanilla
Preheat oven to 250.
Put popcorn in a large, 4 inch deep buttered baking pan. Keep warm in the
oven.
Combine sugar, corn syrup, water, butter and salt in a large saucepan. Stir
over medium heat until sugar is dissolved. Cook until mixture reaches 250 on a
candy thermometer, stirring frequently. Remove from heat. Quickly stir in
vanilla.
Remove popcorn from oven. Pour syrup mixture over popcorn, stirring to mix
well. Form into balls. Makes approximately 8 balls
Buttered Honey Nuts
- 6 oz Shelled, unsalted nuts
- 1 tb Butter
- 1 tb Honey
Spread nuts on a cookie sheet. Bake at 300-F for 15 minutes.
Mix butter and honey; pour over nuts. Stir until nuts are completely coated
with the mixture. Store in airtight container.
Can't Fail Fudge
- 4 c Miniature marshmallows
- 2/3 c Evaporated milk
- 1/4 c Butter or margarine
- 1 1/2 c Sugar
- 1/4 ts Salt
- 12 oz Semisweet chocolate pieces
- 1 ts Vanilla
- 1/2 c Chopped nuts
Combine marshmallows, milk, butter, sugar and salt in saucepan. Cook and
stir until mixture comes to full boil. Boil 5 minutes over medium heat,
stirring constantly. Remove from heat and add chocolate pieces, beating until
melted. Do not overbeat. Fold in vanilla and nuts.
Pour into greased 9-inch square pan. Chill until firm. Makes 2 1/2 pounds.